Cherry Curd Bakewell Tart
A crumbly sweet shortcrust shell with almond paste and a thick layer of cherry curd, topped with fresh cherries and toasted almonds......
A twenty-something cooking in a poky kitchen in Elephant & Castle.
I recently quit my job in law to pursue journalism, which was obviously a great idea at the start of a cost-of-living crisis. But I love to eat well, and for me that means seasonally, wastelessly and creatively.
So to challenge myself and make the pennies stretch, I'm picking one Market Star at a time from the many bounteous markets around London. I create a handful of recipes based on that ingredient, using mostly store-cupboard or back-of-the-fridge ingredients to zhuzh them up. If the Market Star is produce, I'll make sure it's seasonal. If it's not, I'll pair it with something seasonal.
Shortlisted for the Guild of Food Writers Newcomers Award 2023.